A is for Anovo sous vide eggs. This worked really well. Make as if for omelette, put in canning jar, submerge and cook @ 172F for one hour.
Yum — this is a straight ham-and-cheddar that I’m hoping the kids will like. Didn’t really measure!
Made three other varieties too. I think this is going to become a weekend staple, prepping for the week; have ordered some 4 oz. jars because the assortment I had on hand were all bigger. I’m going to work on developing a Sri Lankan-ish recipe for it.
This is a good base recipe, if you want an actual recipe.